Ingredients

• 2 tablespoons butter
• 3 tablespoons sugar
• 3 large Anjou or Bartlett pears, peeled, cored and cut into ¼ inch slices
• 3 sprigs fresh rosemary
• 8 ounces sour cream or crème fraiche
• 1 teaspoon brown sugar for garnish

Instructions

1. Melt the butter and sugar in a large sauté pan over medium heat. Cook stirring frequently until the sugar begins to caramelize, about 2 minutes. Add the pears and rosemary, raise heat to high and cook, stirring occasionally until the pears are browned and caramelized all over, 3 to 5 minutes. Remove the pears and spread out on a plate to cool.
2. Place sauté pan back on high heat and add ¼ cup water stirring up the browned sugar and butter. Cook stirring and swirling pan until reduced to thick syrup.
3. Layer pears in four small glasses alternating with the sour cream for two layers of each. Drizzle some of the syrup over each and sprinkle with sugar.